Anyone have an excellent Eggplant Parm. recipe??

Question

I love eggplant parm., and I have the Joy of Cooking, cookbook....I just was hoping there is another version or anyone's home favorite version of the classic itallian dish! THANKS!

Answer 1

Chicken and Eggplant Parmesan


SERVES: 4

ingredients

1 small eggplant (about 1 pound), cut into 1/4-inch rounds
4 tablespoons olive oil
1 teaspoon salt
Fresh-ground black pepper
1 pound boneless, skinless chicken breasts (about 3)
2 cups canned crushed tomatoes in thick puree
1/2 pound fresh mozzarella, cut into thin slices
1/3 cup grated Parmesan cheese
1/4 cup lightly packed basil leaves


directions

Heat the broiler. Arrange the eggplant in a single layer on a large baking sheet. Coat both sides of the eggplant with 2 1/2 tablespoons of the oil and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon pepper. Broil, turning once, until browned, about 5 minutes per side. Turn off the broiler and heat the oven to 425°.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and 1/8 teaspoon pepper and add to the pan. Partially cook the chicken for 2 minutes per side and remove from the pan. When cool enough to handle, cut the chicken crosswise into 1/4-inch slices.
Oil an 8-inch square baking dish. Put one third of the eggplant in a single layer in the dish. Top with half of the chicken, half of the tomatoes, half of the mozzarella, one third of the Parmesan, half of the basil, and the remaining 1/4 teaspoon of salt. Repeat with another third of the eggplant, the remaining chicken, tomatoes, and mozzarella, another third of the Parmesan, and the remaining basil. Top with the remaining eggplant and sprinkle with the remaining cheese. Drizzle with the remaining 1/2 tablespoon oil. Bake for 20 minutes and let sit for 5 minutes before cutting.

WINE An Italian red wine such as a reasonably priced nebbiolo from either the Piedmont or Lombardy region has plenty of acidity and body to stand up to the rich taste of this dish.

Answer 2

See other answers but to add a different twist, instead of laying the eggplant flat, roll them up. When you plate them, you can kinda make a teepee with them rolled, then drizzle the sauce over them with some grated parm. Shred some herb like basil on top for color. The trick when doing this is to get the longest eggplant and cut your cheese very thin so they will roll good. Too much stuff and it's break apart.

Good luck!

Answer 3

Eggplant Parmesan
Yield: 6 servings

1 cup Italian-seasoned bread crumbs
1/2 cup egg substitute
1 medium eggplant, sliced into 6 (1/2-inch) rounds
1 tablespoon olive oil
1 small yellow onion, sliced
3 cloves garlic, crushed and then minced
1 teaspoon crushed red chili flakes
2 (15-ounce) cans crushed tomatoes
1 tablespoon tomato paste
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh basil leaves
1 cup shredded part-skim mozzarella
1/2 cup grated Parmesan

Preheat oven to 350ºF.

Place bread crumbs on a shallow plate. Pour egg substitute onto another shallow plate. Place a wire rack on top of a cookie sheet. Take a round of eggplant, dip it into the egg substitute until fully covered, and then drag through the bread crumbs until completely coated; transfer to a wire rack. Repeat for each round of eggplant and then bake in oven for 15 minutes.

While eggplant is baking, heat olive oil in a 5-quart nonstick saucepan over medium-high heat. Add onion and garlic and sauté until soft, about 1 1/2 minutes. Add the chili flakes and stir to incorporate. Add the crushed tomatoes and tomato paste and stir to blend completely. Bring to a simmer and simmer for 5 minutes. Season with salt and pepper, stir in the basil, and remove from heat.

Remove eggplant from oven and leave oven at 350ºF. Line the bottom of a medium-sized casserole dish (about 13 by 11 inches) with the eggplant rounds. Pour the tomato sauce over the eggplant. Top with the cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let stand for 5 minutes before serving.

Answer 4

Olive backyard Eggplant Parmigiana author/Submitted by using: Gloria Pitzer Servings: 4 diverse varieties: vegetables substances: a million Eggplant, peeled, sliced a million/4" Flour Oil pro salt a million pound Spaghetti sauce, meat flavored a million/4 cup Grape jelly a million 14 oz Can Stewed tomatoes, sliced 4 slices mozzarella cheese guidelines: a million. Moisten eggplant and coat gently in flour. rapidly brown slices in warm oil, dusting each and each part generously with pro salt. even as fork tender and golden brown move to jelly roll pan. cover loosely with foil and bake at 375~ about 20 to twenty-5 minutes or until eventually tender. Use 8 slices for this volume of sauce. 2. SAUCE-combine sauce, jelly and tomatoes that were damaged up with a fork. warmth on medium until eventually piping warm. do not boil be sensible jelly is melted. manage 2 sl eggplant on each and each of four plates. cover each and each with a million sl of mozzarella. Ladle sauce over all, now to not cover thoroughly. position plates in 375~ oven in basic terms to soften cheese and serve right now.

Answer 5

Hard to compete with that first answer, but along the same lines I like to drop the eggplant in egg and batter them in seasoned bread crumbs. Then fry them in a suatee pan in about 1/4 inch of olive oil.

My grandma is from sicily, that's how she always made them.

Answer 6

EGGPLANT PARMESAN

2 pounds eggplant (see note below)
1 cup all-purpose flour, seasoned with salt and pepper to taste
3 eggs, beaten with 2 tablespoon milk
3 cups dry breadcrumbs, preferably homemade
3 tablespoons dried oregano
Olive oil, as needed
Tomato Sauce (recipe follows)
1 pound shredded mozzarella cheese
1 cup freshly shredded Parmesan cheese
Tomato Sauce:

3 tablespoons olive oil
1/2 cup finely chopped onion
4 large garlic cloves, minced
4 cans (14.5 ounces each) whole tomatoes, crushed slightly, with juices
2 tablespoons dried oregano
1 tablespoon dried basil
Salt and pepper to taste
Prepare the sauce first. Heat a medium sauté pan over medium-high heat. Add the 3 tablespoons olive oil, then the onions. Sauté until onions are softened, about 5 minutes. Add the garlic and sauté another minute. Add the tomatoes, herbs, salt and pepper. Reduce heat to medium-low and cook until slightly reduced, about 20 minutes.

Meanwhile, cut the eggplant into about 1/3-inch thick slices. Place the seasoned flour on a large plate or waxed paper. Place the eggs and milk in a shallow bowl. Place the breadcrumbs on a large plate or waxed paper and mix in the 3 tablespoons oregano. Dredge the eggplant first in the flour, then dip into the egg wash, then dredge in the breadcrumbs, shaking off excess crumbs. If you have time, place on baking racks and refrigerate for about 30 minutes. If not, proceed with frying. Heat about 1/2-inch olive oil in a large skillet over medium-high heat. Fry the eggplant in batches, about 3 minutes per side or until golden brown, adding more oil between batches as needed. Let drain on baking racks or paper towels.

Preheat oven to 375° F. Lightly grease a 13x9x2 baking dish with olive oil or spray. Spoon a thin layer of sauce onto the bottom. Top with one-third of the eggplant in one layer. Spread about one-third of the sauce over the eggplant, then scatter with one-third of the mozarella and parmesan cheeses. Repeat the layers two times (If you don't have quite enough eggplant for the top layer, just space it out evenly. If there's too much, overlap it as needed.) Bake until hot and bubbly, about 40 minutes. Let rest about 10 minutes before cutting and serving.

Answer 7

no